Showing results (11-20 of 25) with videos related to
Sort By:
Pageof 3
Journal of Agricultural and Food Chemistry|January 10, 2012
Distribution and organoleptic impact of ethyl 2-hydroxy-4-methylpentanoate enantiomers in wineGeorgia Lytra, Sophie Tempere, Gilles de Revel, et al.Journal of Agricultural and Food Chemistry|February 10, 2025
Investigating the Olfactory Impact of Monoterpenic Compounds on Fruity Aroma Perception in Model Red Wine SolutionsJustine Garbay, Sophie Tempere, Lisa Ballet, et al.Journal of Agricultural and Food Chemistry|August 17, 2021
Toward a Better Understanding of Perceptive Interactions between Volatile and Nonvolatile Compounds: The Case of Proanthocyanidic Tannins and Red Wine Fruity Esters-Methodological, Sensory, and Physicochemical ApproachesMargaux Cameleyre, Clémence Monsant, Sophie Tempere, et al.Journal of Agricultural and Food Chemistry|August 25, 2023
Development of a New Method for the Quantitative Analysis of Aroma Compounds Potentially Related to the Fruity Aroma of Red WinesJustine Garbay, Margaux Cameleyre, Laurent Riquier, et al.Journal of Agricultural and Food Chemistry|April 15, 2020
Oak Wood Volatiles Impact on Red Wine Fruity Aroma Perception in Various MatricesMargaux Cameleyre, Georgia Lytra, Larissa Schütte, et al.Food Research International (Ottawa, Ont.)|June 13, 2020
Influence of must yeast-assimilable nitrogen content on fruity aroma variation during malolactic fermentation in red wineGeorgia Lytra, Cécile Miot-Sertier, Virginie Moine, et al.Food Chemistry|October 17, 2015
How do esters and dimethyl sulphide concentrations affect fruity aroma perception of red wine? Demonstration by dynamic sensory profile evaluationGeorgia Lytra, Sophie Tempere, Stéphanie Marchand, et al.Journal of Agricultural and Food Chemistry|August 30, 2013
Study of sensory interactions among red wine fruity esters in a model solutionGeorgia Lytra, Sophie Tempere, Alexandra Le Floch, et al.Journal of Agricultural and Food Chemistry|January 7, 2016
Identification of Piperitone as an Aroma Compound Contributing to the Positive Mint Nuances Perceived in Aged Red Bordeaux WinesMagali Picard, Georgia Lytra, Sophie Tempere, et al.Journal of Agricultural and Food Chemistry|September 21, 2022
Methyl Salicylate, an Odor-Active Compound in Bordeaux Red Wines Produced without Sulfites AdditionEdouard Pelonnier-Magimel, Georgia Lytra, Céline Franc, et al.Pageof 3